Soft Pumpkin Sugar Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicySince fall is upon us and we are officially in Pumpkin-Flavored-Everything Season, I chose these Soft Pumpkin Sugar Cookies for today.
Nothing makes me happier than a soft sugar cookie with icing. Throw pumpkin into the mix and I’m in heaven. So, when I saw this recipe from Lauren’s Latest, I knew I had to give it a try with a few IBC tweaks.
This particular recipe is so simple to make. One thing to remember, though, is that you don’t want to over bake the cookies. Keeping these babies in the oven for just the right amount of time is the secret to their soft texture.
Also, as you might notice, there are several fall spices in these cookies. Make sure to include them all. As I discovered (and have mentioned here before) with pumpkin baking, you really need this blend of spices to get a vibrant pumpkin flavor. Trust me on this one.
And that’s it, friends. You can find the recipe below, and don’t forget to enter the giveaway at the end of this post.
Yum! Delicious bite-sized pumpkin goodness. I could snack on these all fall!
Soft Pumpkin Sugar Cookies
Ingredients
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large eggs
Glaze:
- 3 cups powdered sugar
- 4 tablespoons half & half or milk
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- pinch kosher salt
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, and spices; set aside. In another large bowl, beat together the butter, oil, pumpkin, sugars, vanilla, and eggs. Mix until smooth. Then, slowly mix in the dry ingredient until completely incorporated.
- Using a 1 1/2 tablespoon scoop, place the dough onto a baking sheet lined with parchment paper (or a silicone baking mat). Use a glass to flatten the dough to about 1/2 inch thick. (If the dough sticks, press the bottom of the class in granulated sugar before flattening the dough.) Bake for 8-9 minutes.
- Once baked, transfer the cookies to a cutting board to cool.
- While the cookies cool, prepare the glaze. Whisk together all of the ingredients until smooth. If your glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
- Once the cookies are cool, use a spoon and spread glaze over top of each cookie. Let the glaze harden before serving or packing away.
EVERYTHING! I’ve never had one and I just know it would be the best thing ever.
OH if I won this incredible mixer, I would make the most luscious pumpkin cake with drizzled sugar Icing. Ummmm
I would love to win this I never win anything and it would get a good use!!!!
Scruptious sounding cookies!!! Can’t wait to try them.
These cookies look absolutely delicious! I know my family would love them!
I can’t stand pumpkin pie, but I love everything else pumpkin….cookies, bread, cupcakes, roll. Yummy!
p.s. Does your contest end Oct. 28th, or Sept. 28th?
Oops! September. Sorry about that! It’s been corrected. Thanks for pointing that out.
xo Michael
Also, does the contest end at 11:59 am or pm today? The countdown shows till am but it is stated that the contest ends at 11:59 pm (which makes sense since it’s a minute before the next day, usually when a contest ends). Not sure if people will be able to enter past noon today!
P.S. I’m eastern time!
Thank you for pointing that out! It’s been adjusted.
xo Michael
Np! Might have just decreased my chances though :/ lol
If I won a KitchenAid Mixer, the very first thing I would make would be a German Chocolate cake from scratch. I also would love to try and make bread, we’ll about that one. 🙂
These cookings look amazing! I want one right now. If I won that new KitchenAid Mixer I would make a Pumpkin Tres Leches Cake.
looking forward to trying these & the rest of the new recipes on here! So glad I found this blog(:
I guess I really have to try these cookies.
I normally only use pumpkin for soups etc. So I think it#s time to try some sweet variations.
Stefanie
I would make Chocolate Caramel Pecan Souffle Cake
Anything pumpkin is a winner in my book. Make it a cookie and I am doubly excited! Thank you for sharing a great recipe!
I love to bake, and can’t wait to try some new recipes!
recipe sounds delish!!!! will have to try it! thanks for having another awesome giveaway!
I want to make everything. They all sound delicious!
Not a fan of pumpkin, but these sound delicious. Maybe I could make them for my son-in-law, he loves pumpkin.
Oh, I can’t wait to break out the pumpkin cheesecake bars now! These cookies look so good, I will have to try them too.
I’m lovin’ FCW! Thanks for the inspiration.
Love a soft pumpkin cookie and these look delish! Just curious, do you prefer this recipe over the Frosted Pumpkin cookies you posted last year? I can’t decide which recipe to try first!
That is a TOUGH question. However, as much as I do love this recipe, I have to go with last years. But, in all fairness to these cookies, the ones last year were more like the top of a cupcake – not a cookie. Ha! Either way, you can’t go wrong. 🙂
xo Michael
These cookies look fabulous — and I’m definitely all about the pumpkin at this time of year! Though I tend to like crispy treats the best, who can resist the allure of a soft-baked cookie once in a while? 🙂